pizza siciliana (Sicilian pizza)

Palermo
Sfincione (or sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike Neapolitan pizza, it is typically rectangular, with more dough, sauce, and less cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.

Syracuse

In the province of Syracuse, especially in Solarino and Sortino, pizzòlu is a type of round stuffed pizza.

Catania
In the Metropolitan City of Catania, the traditional scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (toma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical Sicilian pizza is a fried calzone stuffed with cheese and anchovies.

Messina
In the province of Messina, the traditional piduni is a type of calzone stuffed with endive, tomato cheese, tomato, and anchovies. There is also the focaccia alla messinese, prepared with tomato sauce, tomato cheese, vegetables, and anchovies.

In the United States, "Sicilian pizza" is used to describe a typically square variety of cheese pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the sfincione and was introduced in the United States by the first Italian (Sicilian) immigrants. Sicilian-style pizza is popular in Italian-American enclaves throughout the northeastern United States, including Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, and Michigan (which would influence Detroit-style pizza). In some parts of coastal Massachusetts and New Hampshire, it is also known as "beach pizza" because of its prevalence along the Route 1A corridor.